Effect of Total and Partial Substitution of Sodium Chloride on the Quality of Cheddar Cheese

Cheddar cheese was manufactured to give 1.6% residual sodium chloride or equivalent amounts (ionic strength basis) of magnesium chloride, calcium chloride, potassium chloride, or 1:1 mixtures of sodium chloride and the chloride salt of magnesium, calcium, or potassium from two split batches of curd. Sensory evaluation after 4 mo ripening at 4°C showed that cheese salted solely with magnesium chloride, calcium chloride, or potassium chloride was extremely bitter and totally unacceptable. There was extensive lipolysis (as measured by free fatty acid development) in the cheese salted with magnesium chloride, calcium chloride, or potassium chloride. Proteolysis was highest in the cheese salted with calcium chloride and magnesium chloride. These cheese gave the lowest Instron values for firmness, hardness, and cuttability. Extensive proteolysis in these cheese may be partly due to the low salt in moisture. Taste panel scores for flavor and texture of the sodium chloride/calcium chloride and sodium chloride/magnesium chloride salted cheese were significantly lower than the scores for the control cheese. Scores for flavor and texture of the potassium chloride/sodium chloride salted cheese were not significantly different from scores of the control cheese.     

A model for predicting salt equilibria in milk and mineral-enriched milks

The aim of this work was to present an original model predicting salt equilibria between the micellar and aqueous phases in milk and mineral-enriched milks. Calculations were based on interactions between cations (calcium, magnesium, sodium, potassium) and anions (citrate, chloride, inorganic phosphate and total caseins) according to their reciprocal affinity and considering pH, ionic strength, and solubility of calcium phosphate. In order to validate the model, the theoretical salt equilibria in milk and milks enriched with different salts (CaCl₂, NaCl, phosphate and citrate) at pH 6.75 were compared with experimental results published in the literature. Comparison of simulated results to known values reported in the literature showed a good agreement. In conclusion, this model constitutes an interesting tool for simulating salt equilibria in milk in order to prepare various dairy formulations with different concentrations of minerals and caseins.     

SALT SUBSTITUTES IN CANNED LUNCHEON MEAT

Potassium chloride, magnesium chloride, calcium chloride and magnesium sulfate were used to replace 50% of the ionic strength of the sodium chloride in a luncheon meat product. The magnesium chloride treatment had a higher cook yield while all four treatments resulted in lower (P ≥ 0.05) thiobarbituric acid (TBA) values than the control. Samples from the calcium chloride and magnesium chloride treatments were lighter (P ≥ 0.05) in color than the control, suggesting that these two adjuncts were detrimental to product color. Total lipid content of the magnesium chloride treatment, which had a correspondingly higher cook yield, was greater (P > 0.05) than the other treatments. Cholesterol content of the magnesium chloride, calcium chloride, and magnesium sulfate treatments was higher (P ≥ 0.05) than the control. These results suggest that potassium chloride is a viable replacement for up to 50% of the ionic strength of sodium chloride in luncheon meat without any deleterious effects on product quality.     

Bovine milk composition parameters affecting the ethanol stability

The objective of the present work was to identify the compositional parameters of raw milk that affected ethanol stability at natural pH when natural milk conditions were not modified. Heat stability, measured as coagulation time (CT), was included in the analysis to verify relation to alcohol test. Statistical models were proposed for alcohol and heat (CT) stabilities. Milk samples of good hygienic quality from dairy farms were classified in two groups according to their alcohol stability. Unstable samples to ethanol (72%, v/v) presented lower values of pH, somatic cells count, casein and non-fat-solids relative to ethanol stable samples (ethanol at 78%, v/v or more); whereas freezing point, chloride, sodium and potassium concentrations were higher in the unstable group. Logistic regression and multiple regression were applied to modelling alcohol and heat stability behaviour respectively. Chloride, potassium, ionic calcium and somatic cell count were included in the alcohol regression model, whereas calcium, phosphorous, urea, pH and ionic calcium were part of CT model. Ionic calcium was the only measured variable that contributed to both models; however coagulation time was noted to be more sensitive to ionic calcium than alcohol. The relation between ionic strength and casein was found to contribute to the alcohol model but not to the CT model. However, the interaction calcium plus magnesium plus phosphorous and casein contributed only to CT model.     

Sensory study of different sodium chloride substitutes in aqueous solution

The reduction of salt (sodium chloride) in food is one of the major challenges facing the food industry today and is motivated by the positive association between dietary salt intake and some diseases. Thus, the objectives of this study were to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in aqueous solution and to study the sensory profile of sodium chloride and its substitutes using temporal dominance of sensations (TDS) analysis. The relative potencies of potassium chloride, monosodium glutamate, potassium phosphate, calcium lactate and potassium lactate compared to an aqueous solution with 0.75% sodium chloride were 74.75%, 59.52%, 60.48%, 11.40% and 4.96%, respectively. An evaluation of the sensory profiles of potassium chloride, potassium phosphate, calcium lactate and monosodium glutamate revealed saltiness as well as other tastes, including bitterness, sourness, umami and an unidentified undesirable taste as being dominant. The potassium chloride was the only one which showed temporal sensory profile similar to sodium chloride.     

Functional Specific Gravity of Ground Hay Samples in Ionic Solutions

Specific gravity of forages affects rate of passage from the rumen. Ionic concentration influences rate of change of specific gravity of forage particles, but it has not been established whether some ions influence rate of change of functional specific gravity more than others. Effects of solutions containing half and twice the ionic concentration of standard buffer were compared with water and with standard. Samples in more concentrated solutions had higher specific gravities than those in more dilute, less basic liquids. Effects of different ions also were investigated.In solutions with ionic concentrations similar to mixed saliva, specific gravities of samples in solutions containing sodium and potassium were higher than those in solutions with calcium and magnesium. With equivalent sodium concentrations, disodium phosphate solutions increased specific gravity of forages more than did solutions with sodium chloride. At equal phosphate concentrations, samples in solutions containing disodium phosphate had higher specific gravities than did those in monosodium phosphate or water. Samples in ammonium phosphate solution had lower specific gravity readings than did those in either dipotassium or disodium phosphate. Ionic composition, pH, and osmolality influence forage specific gravity in vitro.     

碳酸氢钾和氯化钠对烟草转化株烟碱转化的诱导作用

以白肋烟TN90高转化株为材料研究了无机盐处理烟株早期叶片对烟碱转化的诱导作用及机理。结果表明,1.2%的碳酸氢钾水溶液和1.2%的氯化钠水溶液均具有显著的诱导转化株早期叶片烟碱转化作用,碳酸钠效果较差。比较碳酸氢钾处理、氯化钠处理分别对常规TN90品种烟株转化株的早期鉴定结果和自然晾制后烟叶的烟碱转化率发现,采用2种无机盐鉴别出的转化株均包括了所有在自然晾制后产生的转化株,且还可鉴别出一些在正常晾制条件下不能有效鉴别的低转化株;早期测定的烟碱转化率一般高于烟叶自然晾制后的烟碱转化率,有利于提高鉴定的准确性和有效性。碳酸氢钾可显著促进叶片内源乙烯的释放,在处理溶液中添加10-4mol/LAVG抑制乙烯的合成可逆转碳酸氢钾对烟碱转化的诱导。     

Effect of salts on the solubility of phenolic compounds: experimental measurements and modelling

Phenolic compounds can be found in industrial or agricultural waste, such as waste water from olive mills. Because of the environmental problem caused by this residue from olive oil production, the aim of this work was to model the effect of salts on the solubility of four phenolic compounds. For this purpose, the solubilities of gallic acid, protocatechuic acid, vanillic acid and vanillin have been measured in various chloride solutions at constant temperature. The Clegg–Simonson–Pitzer activity coefficient, together with the dissociation constant obtained from the literature, has been used to represent the equilibrium solid‐liquid data. Good agreement (3.4%) between the experimental and calculated values for solubility was obtained. Copyright © 2007 Society of Chemical Industry     

Electrophoresis of cottage cheese whey proteins and their polymers.

Cottage cheese whey solutions containing sodium dodecyl sulfate were resolved electrophoretically on 5% sodium dodecyl sulfate polyacrylamide gels. Major bands were identified by comparing their electrophoretic mobilities to those of known whey components. Other components were identified principally from molecular weights determined from a calibration correlating mobility and molecular weight. Conditions which affect polymerization of proteins were studied in whey and solutions of purified beta-lactoglobulin. Formation of a number of polymers was induced by concentrating the whey samples, lowering the temperature, adjusting pH, or adding salts. The dimer, trimer, tetramer, and octamer of beta-lactoglobulin, the dimer and trimer of bovine serum albumin, and several unidentified components in the 100,000 to 300,000 molecular weight range were observed. The octamer state of beta-lactoglobulin was observed in whey at pH values between 5.1 and 8.0, at temperatures below 10 C, and with .2M addition of potassium thiocyanate, potassium iodide, calcium chloride, or sodium acetate. Similar polymer formation, and temperature and pH effects, were observed with solutions of purified beta-lactoglobulin, which contained dimers, trimers, and tetramers. The beta-lactoglobulin octamer in whey samples could be dissociated by the addition of acid. The bovine serum albumin dimer appeared in whey at pH above 6.2 and at -minus 1 C.     

Texture of cooked potatoes: The effect of ions and ph on the compressive strength of cooked potatoes

It was shown from experiments on disks cooked in solutions of calcium chloride and calcium acetate, and in buffered solutions of calcium chloride at various pHs (sodium concentration constant) and from experiments where the ratios of disks to calcium chloride were varied, that the effect of calcium in increasing the compressive strength of the disks was small compared to the effect of reduced pH. The interaction of sodium and calcium was investigated at pH 6 (≈? the pH of cooked potato tissue). The effect of sodium in reducing compressive strength of the disks outweighed the effect of calcium in increasing compressive strength. Sodium and potassium chloride had a similar effect on loss of compressive strength on cooking. Increased compressive strength due to pH or the presence of calcium was overcome by extending the length of cooking. It is suggested that transelimination, ion exchange and hydrogen bond breakage may be more important factors than the chelation of calcium by naturally occurring phytin, in the breakdown of pectic substances and loss of intercellular adhesion during normal cooking of toes.     

Water activity at 35 °C in 'sugar ' + water and 'sugar ' + sodium chloride + water systems

Water activities of aqueous solutions of xylose, glucose, fructose and sucrose, and of these sugars with sodium chloride, were measured and correlated with a simple empirical equation proposed by Lin et al . (1996) . Parameters for the equation were obtained and, from them, values of water activity were calculated with an average relative deviation of less than 0.14% for all the systems studied.     

ANTILISTERIAL ACTIVITY OF SODIUM, POTASSIUM OR CALCIUM LACTATE IN PORK LIVER SAUSAGE

The antilisterial activity of sodium, potassium or calcium lactate was tested in pork liver sausage (55% moisture, 2% sodium chloride). Lactate levels of 2, 3 or 4% (w/w) were used and the sausage was sterilized and inoculated with 10⁴–10⁵ cells/g of Listeria monocytogenes strain Scott A. Enhanced inhibitory effects of the organism were observed with increasing concentrations of the salts at two storage temperatures. At 20C, cell numbers in the controls increased by 5 log cycles after 10 days. The change in log CFU/g in samples treated with 4% of the lactate salts was: sodium, 1.4; potassium, 1.35, and calcium, -1.33. At 5C, cell numbers after 50 days of storage increased by 4.5 log cycles in controls, and changes in log CFU/g in samples treated with 3% lactate were: sodium, 0.88; potassium, -0.67, and calcium, -1.49. Increasing the sodium chloride content in the product enhanced the inhibitory effects. While L. monocytogenes grew better in heat processed (water bath) than in heat sterilized sausage, cell growth was suppressed during refrigerated storage by 3% of each of the lactate salts, and the effect of the calcium salt was superior to that of either the sodium or the potassium salt. Although addition of lactates to the sausage lowered the water activity, the change was not sufficient to account for the antilisterial activity of these salts .     

Nonenzymatic Browning In Liquid Model Systems of High Water Activity: Kinetics of Color Changes Due to Reaction Between Glucose and Glycine Peptides

The rate of browning of solutions (water activity adjusted to 0.90 by adding sodium chloride) of glucose-glycine peptides (diglycine and triglycine) was well described by a “mixed-order” kinetic model having two rate coefficients, k_o and k_l. Activation energies for these parameters were calculated and compared with values for the same reaction of glucose with the amino acid (glycine). At pH below 6 the rate of browning of peptide solutions was higher than that of the amino acid (glycine) at the same molar concentration; at higher pH the reverse was observed.     

钠盐替代物对西式火腿品质的影响

通过肉汤模拟得出西式火腿中各替代盐的最大添加比例,并根据比例制作对照组、低钠盐组、氯化钾组、氯化钙组、乳酸钾组西式火腿,研究不同替代盐对西式火腿品质的影响。结果表明：通过模拟肉汤的感官评价,确定各替代盐的最适添加比例分别为氯化钾30%、氯化钙25%、乳酸钾35%;不同替代盐会对西式火腿的水分含量、汁液流失、质构及感官评分等造成显著差异（P＜0.05）,但并不会造成明显的色泽变化;其中低钠盐组西式火腿的综合品质最差,具体表现为水分含量最低（59.8%）、硬度最高（3 704 g）及口感得分最低（7.8 分）等,而乳酸钾相比低盐钠组品质仅有略微提升;氯化钾组和对照组西式火腿品质最为相似,感官评分、水分含量及质构等均无显著差异;氯化钙组西式火腿品质最好,表现为蒸煮损失最低（6.51%）及感官得分最高（9.1 分）等。因此,从最大钠盐替代量方面考虑,30%氯化钾组最为适合,而从提升西式火腿品质方面考虑,25%氯化钙组更为适合。     

响应面法优化发酵香肠的低钠复合盐配方

为开发一种低钠复合盐发酵香肠的加工技术,以猪肉发酵香肠为原料,通过单因素实验探究氯化钾、氯化钙和甘氨酸的不同替代量对发酵香肠感官评分、质构特性和水分含量的影响。在单因素实验的基础上,以感官评分为响应指标,通过响应面法优化发酵香肠低钠复配盐的最佳配方为氯化钾30%、氯化钙7%、甘氨酸5%,此时发酵香肠的感官评价得分为85.37,咸度值为2.90,与模型理论值接近,钠含量比对照组降低了35.89%。该条件下制作出的发酵香肠不仅降低了钠含量,而且质地良好,咸淡适中,滋味纯正,综合品质较好。     

Effects of Complete or Partial Replacement of Sodium Chloride on Processing and Sensory Properties of Hams

Fifteen bone-in hams were injected with curing solutions (five treatments) in which sodium chloride (NaCl) was completely (100%) or partially (50%) replaced with equivalent ionic strengths of either potassium chloride (KCl) or lithium chloride (LiCl). Sodium-containing additives were replaced with potassium-containing additives in four of the treatments. Curing solutions made with LiCl had the lowest pH value (P<0.05); those made with KCl (100% or 50%) had the highest (P<0.05) pH value. Use of KCI (100% or 50%) numerically increased salometer values of curing solutions about 5° above those values for controls. Curing solutions made with LiCl (100%) had salometer values that were about 11° to 14° lower than controls. Hams in which NaCl was completely (100%) or partially (50%) replaced by use of KCI had the most (P<0.05) off-flavor. Because of its toxicity, LiCl is not GRAS approved and we do not recommend its use, but its use in this study resulted in sensory values that more closely approximated those achieved with NaCl than did use of KCl.     

SALT SUBSTITUTES IN RESTRUCTURED HAM

Potassium chloride, magnesium chloride, calcium chloride and magnesium sulfate were incorporated to individually substitute 50% of the ionic strength of the sodium chloride in restructured ham. The calcium chloride, magnesium chloride and magnesium sulfate treatments resulted in significantly lower cook yields while those samples with calcium chloride exhibited significantly higher thiobarbituric acid (TBA) values compared to the four other treatments. The calcium chloride and magnesium sulfate treatments produced hams that had significantly different "L", "a", and "b" values compared with the control. The total lipid and cholesterol contents of the various treatments were not significantly different.     

Food applications of sorbic acid and its salts

Because of their physiological inertness, their effectiveness even in the weakly acid pH range and their neutral taste, sorbic acid and its salts have become the leading preservatives in the food sector throughout the world over the past 30 years. The most commonly used products are sorbic acid itself (E200) and potassium sorbate (E202). In many countries sodium sorbate (E201) and calcium sorbate (E203) are also permitted. Sorbic acid is sparingly soluble in water, sodium sorbate has better solubility, and potassium sorbate is very freely soluble and can be used to produce 50% stock solutions. The soluble sorbates are preferred when it is desired to use the preservative in liquid form, or when aqueous systems are to be preserved. Sodium sorbate in solid form is unstable and very rapidly undergoes oxidation on exposure to atmospheric oxygen. It is therefore not produced on the industrial scale. Aqueous solutions of sodium sorbate remain stable for some time. Calcium sorbate is used in the manufacture of fungistatic wrappers because it is highly stable to oxidation, but this use is very limited. Sorbic acid and sorbates can be directly added into the product. The products can be dipped or sprayed with aqueous solutions of sorbates. Dusting of food with dry sorbic acid is also possible but less recommended because sorbic acid irritates the skin and mucous membranes. Sorbic acid and particularly calcium sorbate can be used as active substances in fungistatic wrappers. A general survey of the numerous uses of sorbic acid in the food sector will be given. Some fields of application will be discussed that are either unimportant or not permitted in the U.K.     

Interactions in bovine serum albumin–calcium alginate gel systems

Young's modulus of heat-denatured gels of calcium alginate and bovine serum albumin (BSA) was determined and compared to the modulus of BSA gels containing sodium alginate and to pure BSA gels. Ionic strength, pH, and calcium concentration were varied. The BSA/Ca-alginate gels were either prepared with -glucono-δ-lactone (GDL) and CaCO₃ to induce alginate gelation before the gelation of BSA, or by soaking heat-denatured BSA/Na-alginate gels in a CaCl₂ solution. BSA/Ca-alginate gels were stronger than BSA/Na-alginate gels at all conditions, and stronger than pure BSA gels up to higher pH values and up to somewhat higher ionic strengths than BSA/Na-alginate gels. The strength of BSA/Ca-alginate gels was highly dependent on the strength of the alginate gel. This was shown by variation of the calcium concentration and by soaking the gels in EDTA, NaCl, and CaCl₂ solutions. When BSA/Na-alginate or BSA/Ca-alginate gels prepared at optimum conditions were soaked in solutions of higher ionic strength or pH, no reduction in gel strength was observed. Consequently, they were much stronger than gels that were prepared directly at high pH or ionic strength. The results may suggest that the alginate network in a BSA/Ca-alginate gel increases the effectiveness of electrostatic BSA-alginate cross-links or entanglements. However, other explanations are also possible.     

Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix

This paper evaluates the nutritional values and stability during refrigerated storage of fresh beef merguez sausage as affected by a reformulation process which modified the fat content both by reducing fat (replacing beef fat with konjac gel) and incorporating olive oil (replacing beef fat with olive oil stabilized in a konjac matrix) and by reducing sodium content, replacing sodium chloride with a salt mixture (containing potassium chloride, calcium chloride and magnesium chloride). A preservative (sodium metabisulphite) was also used to extend the shelf-life of the product. The fat was reduced by 32 to 80% and sodium by over 36%. The reformulation did not negatively affect the sensory evaluation. Low microbiota growth rate and biogenic amines were attributed mainly to the presence of sodium metabisulphite. This preservative could be used in the reformulation to enhance safety and/or extend the shelf-life of this type of product.